Lemon Upside-Down Cake

My spring seasonal table class made the upside down lemon cake pictured here. We used a cast iron pan and the last of this season's Meyer Lemons which are sweeter than other varieties of lemons. You can use any oven proof 10-12" pan with a metal handle. This cake is going to be a favorite because its not too sweet, doesn't require frosting and its lemon, one of my favorite flavors! Make one 10" cake, to serves 8+

Ingredients:

2 lemons

¾ cups (1 ½ sticks) unsalted butter

¼ cup packed brown sugar

1 1/2 cups all purpose flour

2 tsp baking powder

¼ tsp salt

1 cup granulated sugar

3 Tbsp finely grated lemon peel

2 large eggs, separated

¼ tsp pure vanilla extract

½ cup milk

¼ tsp cream of tartar

Directions:

Place the oven rack in the middle and preheat oven to 350°F

Trim the ends off the lemons and cut the fruit into 1/8" to ¼" slices with a very sharp knife or mandoline. Discard the seeds.

Melt ¼ cup of the butter with the brown sugar in an ovenproof non-stick 10in skillet (or well seasoned cast iron pan) over medium heat.

Add the lemon slices, increase the heat to high and boil stirring for 1 minute. Remove the skillet from the heat and arrange the slice in an orderly pattern in the bottom of the skillet.

Sift the flour baking powder and salt together in a medium bowl.

Beat the remaining ½ cup butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add the granulated sugar and zest, beat scrapping down the sides of the bowl until the batter is light and fluffy.

Add the egg yolks and vanilla; beat just until blended. Reduce the speed to low and add the flour mixture alternately with the milk. Scrape down the sides of the bowl after each addition and beat just until blended.

Beat the egg whites with clean beaters on medium speed in a large clean bowl until just foamy. Increase the speed to medium high, add the cream of tartar and beat just until the egg whites form stiff peaks.

Add one quarter 1/4^th, of the whites to the batter and fold in using a rubber spatula. Continue to gently fold in the whites, 1/4^th at a time. Be careful not to over mix.

Pour the batter over the lemon slices and gently smooth the top with a rubber spatula.

Bake for 40-45 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean.

Let it cool in the pan on a wire rack for 10 minutes.

Loosen the edges of the cake with a rubber spatula all around, invert onto a heat proof serving platter and leave the pan over the cake for 5 minutes. Remove the pan, cut into wedges and serve the cake warm.